Rao's Chicken Scarpariello (Shoemaker's Chicken)

cooking.nytimes.com

Jim

3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

4 links Italian sausage (2 hot and 2 sweet), about 1 pound

2 large bell peppers (red, yellow or green), seeded and cut into thin strips

2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices

1 large sweet onion, cut in half lengthwise and sliced

1 teaspoon minced garlic

4 to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole

2 to 3 small red potatoes, peeled, sliced and boiled until tender, but not mushy (optional)

½ cup chicken broth

½ cup dry white wine

¼ to ½ cup red wine vinegar, to taste

1 tablespoon dried oregano leaves

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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